Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Remove steak from bag; wipe off excess marinade. Season both sides lightly with salt. Grill steak until well browned, about 6 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes. Slice thinly against the grain.

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Good, not great. Julia Child's marinade is still one of the bests with its delicious simplicity of soy sauce, lemon juice, thyme, and olive oil. I'll probably stick to that marinade instead even though this was pretty tasty.

The flavor is wonderful, and we grilled it to perfection, and cut it across the grain but it was still tough. I took it to a potluck and noticed most people left it on their plates. Would try a more tender cut of beef next time.

This is amazing- kids and adults loved it. I have now made it many times. I have replaced green onions with regular onions, which works great. I usually reduce the sugar and replace the "hot sauce" with 1/4 cup sambal oelek. i also usually do with a tri-tip, marinated overnight with great success. once i marinated and froze. worked well. you can also boil and reduce the marinade to make a sauce, but honestly the steak doesnt need it.

Easy and delicious. made it with a 0.8 lb Flank steak, marinated overnight and grilled 5 1/2 min per side. So good, we did three more for a dinner party three nights later and everyone raved about it. Will go nicely with a Big Cab or high end Syrah. This is replacing my previous Flank Steak recipe that I have done for over twenty years.

This is an easy and delicious recipe. Guests loved it! I made the marinade in the morning and marinated until time to grill for dinner. It was plenty of time and very flavorful. I did not have scallions and didn't miss them. I will make this again and again for summer barbecues.

I made this when it first was posted and keep making it over and over again - so I figured it was time to give it the 4 forks it deserves. I am making it to bring on our camping trip (2nd time doing that) and it always gets big aaahh's......

this is great. Very easy to make and delicious. I added a 1" piece of ginger and up the garlic. I put it under the broiler for 6 minutes per side per recipe. it came out perfect medium rare. it tastes like korean bulgogi to me. YUM!

We marinaded a "London Broil" type steak and BBQ'd it for a dinner party. It is similar to one of my mother's marinades, but the addition of sesame oil is divine! Our guests loved it, and the leftovers were delicious cold with salad for lunch the next day. Will definitely make it again.

I made this
according to the
recipe
and have this
suggestion: Retain
the marinade, strain
it and bring to a
boil; add a little
beef stock and
reduce a bit for an
easy "gravy" that
works well on the
beef and rice that I
happened to
make to go with it.
The flank steak is a
bit chewy, but if
you let it rest and
cut it very thin
across the grain, it
has a great flavor.

I followed this recipe exactly and was really disappointed with the result. Flank steak is not a particularly good cut of meat for barbecuing and unfortunately this recipe didn't do anything to change that. The steak came out dry and tough despite the 12-hour marinading time. I'll stick with braising flank steak from now on.

Question: when you say "refrigerate overnight" in the marinade, do you mean for 24 hours? or for 12 hrs? Seems quite a big difference; would not want to ruin texture of meat by marinating for too long. Pleae advise.

This recipe is almost identical to an
old Gourmet magazine recipe printed in the "You Asked For It" column for a grilled "Oriental" flank steak which I have been using for many years. It was good then and it's still good now.